Check out this Easy Vegetable Enchilada Casserole Recipe!
Vegetable Enchilada Casserole Recipe
If you are looking for an easy crockpot recipe, this Vegetable Enchilada Casserole Recipe is sure to be a hit with your family! I love having crockpot recipes available for when I’m in a hurry or know that I have a busy day. Dinner recipes I can put together at lunch and let cook until dinner time. This is an easy way for me to save time in the kitchen! Here are even more of my favorite Crockpot Recipes for you to check out!
Vegetable Enchilada Casserole Recipe
INGREDIENTS:
28 ounces crushed tomatoes with juice (do not drain)
14 ounces medium chunky salsa
6 ounces tomato paste
30 ounces (2 cans) reduced sodium black beans, drained and rinsed
12 ounces frozen yellow corn
4 ounces diced green chilies
1⁄2 tsp garlic powder
1⁄2 tsp chili powder
1 1⁄2 TBS cumin
9 corn tortillas
1 cup colby jack cheese
1⁄4 cup chopped green onions
DIRECTIONS:
In a large bowl, combine crushed tomatoes (with juice), salsa, tomato paste, black beans, corn, chilies, garlic powder, chili powder, and cumin; mix well to combine.
In a large slow cooker, spread about 1 cup of the mixture on the bottom of the slow cooker. Add 3 corn tortillas on top, arranging to cover the mixture (think lasagna). Add 1⁄3 the mixture on top, then another layer of corn tortillas. Repeat for 2 more layers, ending with bean mixture on top.
Place lid on top, cook on low for 4 hours. Top with colby jack cheese and green onions, serve warm.
Notes: The corn tortillas will break apart when serving, and that’s fine. I found the best taste was mixing everything together. The corn tortillas add a pop of delicious flavor.
Vegetable Enchilada Casserole Recipe!
Check out this Easy Vegetable Enchilada Casserole Recipe!
Ingredients
- 28 ounces crushed tomatoes with juice (do not drain)
- 14 ounces medium chunky salsa
- 6 ounces tomato paste
- 30 ounces (2 cans) reduced-sodium black beans, drained and rinsed
- 12 ounces frozen yellow corn
- 4 ounces diced green chilies
- 1⁄2 tsp garlic powder
- 1⁄2 tsp chili powder
- 1 1⁄2 TBS cumin
- 9 corn tortillas
- 1 cup Colby Jack cheese
- 1⁄4 cup chopped green onions
Instructions
- In a large bowl, combine crushed tomatoes (with juice), salsa, tomato paste, black beans, corn, chilies, garlic powder, chili powder, and cumin; mix well to combine.
- In a large slow cooker, spread about 1 cup of the mixture on the bottom of the slow cooker. Add 3 corn tortillas on top, arranging to cover the mixture (think lasagna). Add 1⁄3 the mixture on top, then another layer of corn tortillas. Repeat for 2 more layers, ending with the bean mixture on top.
- Place lid on top, cook on low for 4 hours. Top with Colby Jack cheese and green onions, serve warm.
Notes
The corn tortillas will break apart when serving, and that’s fine. I found the best taste was mixing everything together. The corn tortillas add a pop of delicious flavor.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 881Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 550mgCarbohydrates: 156gFiber: 50gSugar: 14gProtein: 54g
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Also, check out this Crockpot Sloppy Joes Recipe! Mmm! This is another easy dinner recipe for your family!
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